Ingredients
1 can coconut milk
2 tbsp red curry paste
1 cup chopped red onion
1 cup puréed tomatoes
2 tbsp fish sauce
1 tsp grated lime rind
1 tbsp sugar
1 lb chicken breasts cubed
Salt and pepper
1/4 c chopped basil
Chopped cilantro
1 tbsp lime juice
Preparation
Place coconut milk in a large skillet over high heat. Boil for 5 min or until thick enough to coat the back of a spoon. Stir in curry paste, reduce heat to medium low and simmer until curry paste is fragrant. Add onion and simmer 2 minutes. Add tomatoes, fish sauce, lime rind, and sugar. Simmer about 15 minutes until slightly thickened and fragrant. Season chicken with salt and pepper. Stir into sauce. Gently cook for 10 to 15 minutes. Stir in basil and cilantro, add lime juice. Serve over rice.
